Dilly Casserole Bread



Published:

From the Knik Arm Courier on Nov. 7, 1962. Submitted by Fran Newton.

 

SOFTEN 1 pkg. dry yeast in ¼ cup warm water.

COMBINE in mixing bowl:

1 cup (country) cottage cheese heated to lukewarm

1 tablespoon sugar

1 tablespoon French’s instant minced onions

1 tablespoon butter

1 teaspoon dill seed

1 teaspoon salt

¼ teaspoon soda

1 unbeaten egg

 

ADD 2 ½ cups sifted flour to form soft dough, beating after each addition. Cover and let rise in warm place (85 to 95 degrees F) until light and double in size (50 to 60 minutes).

STIR down dough.

TURN into well-greased 8-inch round casserole and let rise in warm place for 30 to 40 minutes.

BAKE at 350 degrees for 40 to 50 minutes until golden brown.

BRUSH with soft butter and sprinkle with salt.

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